Buckwheat Blueberry & Rosemary Scones

A twist on the classic scone. Made with buckwheat flour, frozen blueberries and fresh rosemary. Served with homemade coconut whipped cream and rhubarb raspberry jam made by Lana’s Garden (you can purchase HERE).

Ingredients:

2 cups buckwheat flour

1/4 – 1/2 cup wholemeal flour

3tsp baking powder

1/2tsp sea salt

1/4 cup coconut sugar

1tsp vanilla extract

1 cup frozen blueberries

1 sprig rosemary, finely chopped

1 cup full fat coconut milk

Method:

Preheat oven to 200 degrees Celsius and line a baking tray with baking paper.